White Cheese Chicken Lasagna

• 9 lasagna noodles
• 1/2 cup butter
• 1 large white onion, chopped
• 1 clove garlic, minced
• 1/2 cup flour
• 1 tsp salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups mozzarella cheese, shredded and divided
• 1 cup Parmesan cheese, grated and divided
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp pepper
• 2 cups ricotta cheese
• 2 cups cooked chicken breast, cubed
• 2 (10 oz) packages frozen chopped spinach, thawed and drained
• 1 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
Directions
• Preheat oven to 350 degrees.
• In a large pot boil lightly salted water. Add lasagna noodles and boil for 8 to 10 minutes. Drain. Rinse with cold water.
• In a large saucepan over medium heat, melt the butter. Sauté the onion and garlic in the butter until tender. Add the flour and salt. Mix well, and simmer until bubbly. Add the broth and milk to the pan, mix well, and boil. Stir constantly for 1 minute. Add 2 cups of the mozzarella cheese and 1/4 cup of the Parmesan cheese to the saucepan. Stir until well blended. Season with the basil, oregano, and pepper. Remove from heat. Set aside.
• Spread 1/3 of the sauce mixture in a 9×13 inch baking dish. Place 1/3 of the noodles, the ricotta, and the chicken in a layer over the sauce mixture.
• Place another layer of 1/3 of the noodles and then a layer of 1/3 of the sauce mixture.
• Place spinach and the remaining 2 cups of the mozzarella cheese and 1/2 cup of the Parmesan cheese in another layer.
• Lay the remaining noodles over the cheese, and spread remaining sauce evenly over noodles.
• Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes. Let cool and rest before cutting and serving